I'm soaking the 12 # brisket with a vinegar/jan's rub mixture. I will start smoking this the night of Friday, July 23rd, so it's got a week of soaking to undergo. I'll snap some pictures of the outcome when it's ready to eat. Stay tuned until next weekend after our camping trip.
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Very curious to see how this turns out.
can you give up the mix ratio?
good luck make sure to turn the bag at least once a day
About 3 to 3 1/2 cups of vinegar to 1 heaping tablespoon plus 2 heaping teaspoons. As you can see, no exact measurements. I measured in abouts. About this much to about that much.
Pickled brisket - sounds interesting.
I need to tell everyone that the person I got this idea from also does this same thing with pork butts, but only will let the pork butts sit overnight in the mixture before smoking. That will be the next thing I do after I try the brisket.
Bears Fan,
I gotta tell you this is a new one on me. Can't wait to get your report on this.
So what is this going to be. Like pastrami or more like corned beef, how would you categorize it?
it sounds like like you hitting the nail in the head QL that brisket is pastrami bound Before you die in this life you have to go to KATZ DELI in NY the best
I recently made my own pastrami out of a corned beef and it was the best pastrami I and my brothers have ever had. I have a few things to do first and then I am going looking for a brisket flat.
I don't really know how to categorize it, but when I had it he had pulled it and it was very moist and tender.
If it is a acid based, it will be marinated beef.
Yep, and with 6 days if I read it right it will be deeply marinated. With that kind of acidic treatment the collagen will gelatinize and the brisket will become tender at lower temps. It will probably have a somewhat pickled taste - should be good, just don't overdo the IT, use the fork method as you go.
I'll start smoking it tomorrow night. My plan is to cut the brisket in half so I can put it on two racks. It will not fit on one and the flat part of the brisket will not take as long to cook either. It's 12 pounds total, so I'm estimating a cook time of around 18 hours give or take a few.
If you cut it in half it will probably take less time relative to the total weight norms. Second, with the high acid soak, it will probably be "done" sooner as well. Put the two together and your time might be appreciably lower.
I know everyone was wondering how this was going to turn out. It was excellent! Everyone around the campfire really liked it. I did cook it a little to long, but I pulled it and put it in a crockpot with some apple juice and it came back around for me. I would recommend trying it this way sometime; however, I've never had brisket cooked a different way, so it may be just as good without soaking in the vinegar mixture for 6 days as well. It did not have any pickled taste to it either.
Sorry for the picture of just the leftovers. We forgot the camera when we went camping.
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I may give it a try on a small flat. I recall someone else using this method a few years back. I tried to find the post but I wasn't able to locate it.
What was your final internal temperature?
The thermometer read 190 but that is all the higher the temp went up to on the guage. I think it would've gone higher though.
Thanks. I'll put this on my to do list.
That's unique and looks delicious. I might have to give that a try sometime. Thanks for sharing!